Memorial Day weekend is supposed to be the kick-off of summer. Sun. Gardening. Grilling. Relaxing at the lake.
Yet the weather around here looks cool and rainy. So I might trade in my plans to break out the grill and instead, huddle over a big pot of warm soup - because I will not be turning my heat back on, no matter how cold it might get. It's almost June!
Depressing, yes. On the other hand, I'm a little excited to make a pot of ramp and potato soup. It's a variation on leek and potato, but to me, it just has a fresher taste. Despite the weather, it kind of really invokes spring. Though at this point - shouldn't we be thinking of summer?
Hilary Adams and I made a pot of this soup at the Asa Bloomer building in downtown Rutland last week, as the second culinary event in the Real Rutland series. We actually threw in a number of different alliums (onion and garlic family members) in the pot, including garlic greens, yellow onions, shallots, and chives. Then we whipped up a garlic green pesto. Thanks to all who stopped by to talk with us and try these delicious local foods.
With all the alliums, I figured a guide would help to keep them all straight. Click on the guide to enlarge and print out for a convenient resource.
And on the bright sun, though it really pales in comparison to being outside in warm weather, is the premiere of the long awaited return of Arrested Development this weekend. Guess I don't need an excuse to stay inside anymore.
Ramp and Potato Soup
Many recipes will call for milk and/or cream as the liquid in a leek and potato soup. This doesn't really work when you have dairy issues, like me. Of course, you could try a non-dairy milk. Coconut is often a route I take with soup. But I think the potatoes, and addition of a little yogurt, make this creamy enough without the extra fat. But use whichever you prefer.
- 2 tbsp olive oil
- 3 cups sliced and washed ramps, or any combination of your favorite alliums
- 2 cloves garlic, minced
- 3 cups potatoes, roughly chopped
- 1 large, sweet onion, chopped
- fresh thyme
- 1 1/2 tsp salt, plus more to taste
- 6 cups water or broth
- 1 cup Greek yogurt
- A small bunch of chives, chopped
Heat the oil in a large pot over medium heat. Add the onions and let sweat, about 5 minutes. Add in the garlic, ramps or other alliums, some salt and let cook for another 8-10 minutes. Pour in your liquid of choice, the potatoes, thyme, and a little more salt. Bring to a boil then reduce to a simmer for 20 minutes or until the potatoes are tender.
With an immersion blender, puree the soup until almost smooth. Alternatively, very carefully transfer slightly cooled soup in batches a blender. Stir in the yogurt. Taste and adjust seasoning as needed. Serve in bowls, topped with the chives and some crusty bread on the side.